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Friday, April 16, 2010

The quest for the ultimate vegan chocolate chip cookie

Let me start out by saying that this is by far the best vegan chocolate chip cookie I have made...EVER!

Usually I find myself returning to the same old recipe because I know it works, but there was always something missing. I like my chocolate chip cookie soft, with a little crisp on the edge.

To get this its all about the cooking of the cookie. Which is why I have experimented with how long the cookie is in the oven for. I use to put them in for 12 minutes, and always came out crunchier then I liked. Reducing the time down to 9 minutes, they might look under done, but trust me, pull them out and let them cool on the pan for 3 minutes before transferring them to a cooling rack.

I tweaked this recipe that I found on vegweb.com and watched a few youtube videos, that is where I got the idea to add the molasses. Which is what I think was totally missing.

I will be selling these cookies at the market tomorrow (among other yummy treats), so come by and taste one! 2304 Hunter Street in Halifax (the corner of Hunter and Cunard)

Preheat oven to 350.
In a large mixing bowl combine dry ingredients.
In a smaller mixing bowl combine wet ingredients.
Pour wet into dry and mix with a wooden spoon, until mixed up good.(I used my hands to really get it mixed up).
Roll into balls and squish down with the your fingers on a parchment lined pan.
Bake in the oven for 9 minutes. (this is the best for my oven, you might need to experiment with the timing on yours, every oven heats differently :)